Fall’s creamiest and coziest soup is none other than butternut squash soup! It boasts the perfect blend of sweetness, nuttiness, and just the right touch of spice, all in one smooth concoction. Pair it with some crispy bread or even a grilled cheese for the ultimate comfort meal!
Butternut Squash Soup
Ingredients
- 1 whole butternut squash about 3 pounds (seeds removed)
- 1 tablespoon olive oil for roasting squash
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/2 yellow onion diced
- 3 cups chicken broth
- 1/4 cup heavy cream
- 2 to 3 sage leaves
- 1 teaspoon rosemary
- 1 to 2 sprigs thyme
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- Dash of nutmeg
- 1/3 cup grated parmesan
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 425°F.
- Cut the butternut squash in half and remove the seeds.
- Drizzle a tablespoon of olive oil inside the halves and spread evenly.
- Place the halves face down on a baking sheet and roast for 45 to 50 minutes until tender, soft, and caramelized.
- Let the butternut squash cool for 10 minutes, then scoop out the filling and discard the skin.
- Heat a pot over medium heat and add the butter and olive oil.
- Sauté the garlic and onion for 2 to 3 minutes until the onions turn translucent.
- Add the roasted butternut squash, chicken broth, heavy cream, sage, rosemary, and thyme to the pot. Mix well.
- Use an immersion blender to blend until smooth and free of chunks.
- Season with salt, black pepper, red pepper flakes, nutmeg, smoked paprika, grated parmesan, and brown sugar. Adjust seasoning to taste.
- Cover the pot and let it simmer on low heat for 30 minutes to allow the flavors to meld.
- Remove from heat and serve warm!